Preparing these cookies requires a bit of a time investment, but they are such a special treat we know you’ll find them well worth the effort.
Hungarian Kiffles (Kiflis) Are A Holiday Tradition
Being of Hungarian descent, kiffles (also spelled kifli) have always been on hand at our family gatherings during the holidays. They take some work to prepare, but one bite will prove they’re well worth the effort.
Kiffles are delicate Hungarian cookies made with cream cheese dough and filled with various flavors of pastry filling. They make a beautiful contribution to any holiday cookie platter.
About Kiffle (Kifli) Fillings
It is very important that you use fillings that are made specifically for pastry in your kiffles. Pie filling will be too loose and jams and preserves can produce unpredictable results.
We’ve always used Solo Brand Cake & Pastry Filling and have never been disappointed. Solo makes a variety of flavors in 12-ounce cans. Pictured here are poppy seed, cherry, almond, and apricot.
Prune (lekvar in Hungarian), walnut, and poppy seed are the most traditional Hungarian choices and if you read through the comments, you’ll see that a few of our readers have included instructions for making these two fillings from scratch.
Pro Tip: How to Make All Your Kiffles the Same Size
Making sure your kiffles are uniform in size is not only about a beautiful presentation, it’s about even baking. The trick is to roll the dough into a perfect 9-inch square. Here’s how to do it:
- Cut a sheet of parchment paper 15 inches wide by 18 inches long. Fold 4-1/2 inches of each short side toward the middle. Make sharp creases and unfold.
- Fold 3 inches of each long side toward the center. Make sharp creases there as well and you should have a well-defined 9-inch square in the center of your parchment paper.
- With the flaps facing up, dust the parchment liberally with flour and place a portion of dough in the center of the square.
- Dust the top of the dough with flour as well, then fold the parchment along your creases to make an “envelope” around your dough.
- Turn it over (flap sides down) and place it on your rolling surface.
- Roll the dough from the center toward the corners as directed above.
- Remove the dough carefully to avoid tearing.
Once you have the dough rolled into a perfect square, you can easily mark off even intervals of 1-1/2-inches (6 per side) with the tip of a knife. Use your pastry wheel to make the cuts and you will get 36 kiffles (kiflis) per square.
Hungarian Kiffles
Ingredients
- 2-1/4 cups all-purpose flour, plus more for rolling
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1 cup (1/2 lb) unsalted butter, softened
- 2 to 2-1/2 cups cake and pastry filling, about two 12-ounce cans
Instructions
Prepare the Dough:
- Whisk the flour and salt together in a medium bowl and set aside.
- Beat the cream cheese and butter with an electric mixer on medium speed until very smooth and creamy, 2 to 3 minutes.
- Reduce the mixer speed to low and add the flour mixture, 1/4 cup at a time, mixing just until combined. The dough will be quite moist, but not sticky.
- Turn the dough out onto a lightly floured surface and flatten into a square approximately 1/2-inch thick. Cut into 4 equal pieces and wrap each separately in plastic wrap. Refrigerate until firm, a minimum of 2 hours.
Roll and Cut the Dough:
- Preheat the oven to 375°F and position a rack in the center of the oven. Line a large cookie sheet with parchment paper.
- Remove one portion of the dough from the refrigerator and place it on a liberally floured surface.
- Dust the top of the dough with flour and cover with a sheet of wax or parchment paper. Working from the center toward the corners, roll the dough out to a 1/8-inch-thick square. It should measure about 9 inches.
- For best results, see our recipe notes below to learn how to roll your dough into a perfect square.
- Using a pastry wheel or a sharp knife, cut your dough both lengthwise and crosswise into small squares.
- Your total yield will depend on how large you make them. We recommend 1-1/2-inches which will give you 36 kiffles per square of dough or about 12 dozen total.
- The best way to keep the size even is to use a ruler and mark all 4 sides of the dough square at intervals with the tip of a knife. You can use the handle of a spatula to guide you as you cut to keep your lines straight as well (similar to drawing straight lines on a sheet of paper).
Fill and Seal the Kiffles:
- Working as quickly as possible, place a small mound of filling (about 1/2 to 3/4 teaspoon) in the center of each square. If the filling flavor you’re using is relatively smooth you can spoon it into a small freezer bag, snip off a tiny bottom corner and squeeze the filling onto the squares. This works particularly well with the poppy and almond flavors.
- Lift two opposite corners of the dough over the filling and gently pinch them together. Fold that "point" over to one side, moisten the tip of your finger with a bit of water and smooth it down gently on one side of the kiffle. This prevent the kiffles from popping open as they bake.
- Important Note: The various filling flavors spread a bit differently during baking so you may want to fill a few "test" kiffles and bake them to gauge the right amount of filling for each type.
Bake the Kiffles:
- Arrange the kiffles 1 inch apart on the parchment lined cookie sheet. Bake until barely golden, 12 to 14 minutes. Cool on the baking sheet for 1 minute, then carefully transfer the kiffles to cooling racks.
- Repeat the process with the remaining 3 portions of dough, using different filling flavors if desired.
How to Store Kiffles:
- Store kiffles between layers of waxed paper in a tightly closed container and refrigerate. Bring them to room temperature (30 minutes out of the fridge), arrange on a plate and dust lightly with powdered sugar just before serving. It’s not advisable to top them with powdered sugar before storing.
- Makes 8 to 12 dozen
Recipe Notes
How To Roll Your Dough Into a Perfect 9-Inch Square:
- Cut a sheet of parchment paper 15 inches wide by 18 inches long. Fold 4-1/2 inches of each short side toward the middle. Make sharp creases and unfold.
- Fold 3 inches of each long side toward the center. Make sharp creases there as well and you should have a well-defined 9-inch square in the center of your parchment paper.
- With the flaps facing up, dust the parchment liberally with flour and place a portion of dough in the center of the square. Dust the top of the dough with flour as well, then fold the parchment along your creases to make an "envelope" around your dough.
- Place it on your rolling surface, flap sides down and roll the dough from the center toward the corners as directed above. Remove the dough carefully to avoid tearing.
Judith says
My Hungarian grandmother’s name was also Elizabeth, she was an amazing cook. I grew up helping her make these cookies, as well as helping with strudel and lots of other dishes. The reason so many girls were named Elizabeth was because that was the queens name and when she died the king decreed that all little girls born be named Elizabeth. My grandmother was born in 1899. Not sure how long the decree was in effect for.
Donna Magic says
I have been baking these cookies for 40 years! I use jam instead of pastry filling, works just as well. My son’s favorite!
Christine says
I make a recipe handed down from my Slovenian grandmother that uses sour cream instead of cream cheese and granulated sugar in the rolling-out process (which adds a delicate crunch). Our original family version requires making a 1″ ball for EACH kiffle. I met a woman at a wedding in Bethlehem, PA (where kiffles are part of shared Eastern European culture) who shared her time-saving tip: make a 3 ounce ball, roll it into a circle, cut it like a pizza into 6 wedges. Place 6 dollops of filling near the “crust” edges of the circle. For each wedge fold in and pinch outer corners and roll towards the point like a crescent roll. Place on cookie tray with pointy edge tucked way under the bottom to keep it from opening during baking. My kiffles improved with this method over the 1-circle-per-kiffle method; it may be because of the reduced handling of the dough.
They are filled with apricot, lekfar, poppyseed fillings I am fortunate enough to be able to find at an Italian (surprise!) food supplier. To make a nut filling, grind the nuts in the food processor with sugar, to taste. Then, slowly add the egg white, just until the mixture clumps. No measurements needed, just use your taste buds and judgement.
Lynne Webb says
Hi Christine,
Thanks so much for sharing your preparation method with us. It’s very similar to the way we make rugelach and sounds like a great idea, particularly for people who have trouble keeping the points of the dough closed during baking. Also, the word “kifli” (another spelling) actually means “crescent” in Hungarian, so perhaps it’s a more authentic shape.
JimBo' says
Mom was Hungarian and made ‘millions’ of these and other pastries. We love and miss her. I gave Kifflis making a try for the first time this year ever and I must say mom you worked so hard, but thanks for the memories. Kifflis’ meaning is a kiss on the forehead and a gentle hug, hence the folding of the dough around the filling. I learned that meaning and it reminds me of her love.
Lynne Webb says
That’s a really nice sentiment. Kiffles are indeed a labor of love and making them is a great way to honor your Mom.
Jane says
Nice! my Aunt Jean Kohut, who died last year during July at 102 made these like this.
I make them with squares, (dough) and fold over two sides (diaper) . I love the prune and walnut and apricot ones.
Thank you for your recipe. Brings back lovely memories of my dearest Aunt Jean’s sour cream kiflies.
Christine says
For the cookie fillings I use Poppy Seed and Apricot, these are what we like. The dough is soft,that is why they go into the refrigator to harden up. I take some every few days to bake. Works out very well.
Christine says
I am Polish married to a Romanian/Hungarian. I make similar cookies at Christmas called Paluskis (Finger) in English. Made with butter, cream cheese, and a little flour. The dough is mixed,then formed by hand into a round approximately the size of a walnut. Put in the refrigerator for at least 1 day up to 4 days. Take out 6-8 balls at a time and roll in powdered sugar, fill with your fillings then fold over (looks like a finger) tuck ends on the bottom and bake. They come out so flaky and your house smells like bakery. I buy my fillings at our Polish Deli, I use to buy them at our local bakery,but they no longer can sell to the public.
Lynne Webb says
Hi Christine,
Your version sounds great! What kind of fillings do you use?
Sally Sibthorpe says
Not at all happy….made 2 pans of cookies, and every one opened up when cooking, even though I followed your directions. Made them for a cookie exchange, but had to buy store bought to bring instead. Bummer!
Lynne Webb says
Hi Sally,
Sorry you had bad luck with the cookies opening – I think it happens occasionally to everyone who makes them. I’m not quite sure of the reason, although I suspect it may have something to do with the amount of moisture in the butter as I don’t seem to have more than handful pop open when I use European-style butter with less moisture and more butterfat (e.g. Plugra). I also find that moistening the ends of the dough with a little milk before pinching seems to help.
Carol says
You must let them sit for 10 minutes (after forming cookies) before putting them in the oven…this sets them and they will not open in the oven!
Lynne Webb says
Hi Carol,
Thanks for sharing this great tip. So many people have had problems with the kiffles opening during baking. I’ll be sure to do it myself from now on.
Reka says
This looks like an amazing cookie recipe! However, being Hungarian (born and raised), I have to tell you, these are NOTHING like kifli (which are yeast rolls shaped into a crescent, kind of like a croissant, typically spread with butter or jam and eaten with breakfast). But they do look delicious! And lekvar means “jam” not prunes. Prune jam is “szilvalekvár”. Apricot jam is “baracklekvár” and so on. And yes, Hungarians really do love their poppy seed filling! (mákos)
styles says
Great recipe
Gert says
Thanks
Maureen says
Trying to get back on this thread…I inadvertently unsubscribed.
Jane Kohut says
Here’s my Kohut-family recipe for Kyflies….(or Kiffles) VERY EASY!!
DEAR DEPARTED AUNT PAULINE’S KYFLIES….
2 1/2 cups of unbleached flour (I use King Arthurs)
1 8 ounce cream cheese
2 sticks of butter
Blend well.. this goes into my mixer and it doesn’t need a delicate touch.
You can cool dough for a while but I usually don’t.
Roll out thinly, cut into 2×2 or larger squares.
Fill with prune/apricot/nut mixture…..I love the prunes and apricots best….
Bake in 375 oven for 20 minutes or until LIGHTLY brown around the edges.
Cool and sprinkle with Powdered Sugar.
I ate about 10 of these last night. Burp.
I LOVE this recipe….
Linda says
Can someone please post the recipe using sour cream as this is how my grandmother made them and I really want to make them this Christmas for my father (her son).
Jane B says
I’ll have to search for it, but I will by this weekend.
Jane
Christine Sidlo says
For walnut filling, start by chopping walnuts in a chopper or food processor. then add sugar, tasting to see if you like the sweetness level. When you are content, add a little egg white, gradually increasing until the walnuts hold together. Sorry I don’t have exact measurements. I had to figure it out.
Christine Sidlo says
Our family recipe:
Combine 1 c. sour cream, 1 packet fast rising yeast, 1 Tbsp. sugar.
Then add 3 slightly beaten egg yolks and 1 tsp. vanilla. Set aside.
With a pastry blender, blend 5 c. flour and 1 lb. butter.
When well blended, add the sour cream mixture and blend (without using your hands or the dough won’t be as flaky.)
Shape into 1″ (approx. half ounce) balls, chill.
Then roll out in granulated sugar (to prevent sticking), fill, roll and bake @ 350 for 15 – 20 minutes. (Alternately shape 3 oz. balls, roll & cut into 6 wedges. Fill wide end and roll up like a crescent roll.)
Nikki says
My maternal side of the family hails from Uniontown/Washington Pa with roots that go back to Germany. This is a family recipe from a Great great Aunt. I love seeing all the different versions that come from European countries.
Little Nut Rolls
Author:Ethel Gates
Ingredients:
8 c Flour
5 Egg Yolks
2 c Evaporated Milk
2 c Lard
1/2 tsp Salt
2 small cubes or 1/2 large cube Yeast, dissolved in 1/2 c warm water
Method:
1. Cut flour, lard and salt with a knife.
2. Mix together yeast and water.
3. Mix together evaporated milk and egg yolks.
Add together 1, 2 & 3 (above)
Mix until mixture does not stick to your hands. Make into 12 small balls. Wrap separately in Saran Wrap and refrigerate overnight.
Roll each ball in sugar till 1/2″ thick. Cut into 2″ squares. Put 1 tsp Nut Mixture (below) in centre of square and fold over diagonally. Bake at 350 degrees for 15 min. Sprinkle with powdered sugar.
Filling: 4 lb Walnuts, ground fine, add enough evaporated milk to moisten (3/4 – 1 c). Add sugar to taste (about 3/4 c).
Lynne Webb says
Thanks for sharing Nikki – we love to hearing about all the different versions too!
Jane Bartels says
My grandmother Elizabeth was from Hungary and she made these when I was a child. My Aunt Jean died July 28th 2014 and was 102. She made these with sour cream.
I take dried prunes and apricots, simmer them in a little water, til pulp. The walnut ones are also good. Sprinkle powdered sugar when cool. Don’t refrigerate. They revert back to butter.
Rick says
Grandmom used to have me put a dab of egg white in order for them to bake together. She is the only ingredient I haven’t been able to duplicate.
Lynne Webb says
Hi Rick – Grandmom’s egg white idea sounds like a good one. We’ll give it a try. Thanks for sharing it.
Donna Kehrli says
Dried fruit will work just fine with these Hungarian cookies. We prefer the California apricot variety because it is tangier than the Turkish variety. What ever dried fruit you prefer to use, just soak them overnight, and I cut them up before I cook them the next day, until the fruit is soft and pliable, usually about an hour. Drain off excess water and add about 1/2 cup of sugar to every 8 oz. of dried fruit used after they are done cooking.
Regina DiLabbio King says
Kiffles, kolachki, whatever you call them (my Grandmom was Czech married to a Slovak) — nectar of the gods! Throw in the pizzelles from the Italian side of the family and it’s no wonder that I have adult-onset diabetes. But with goodies like that while growing up — who cares. Such memories. You have answered my questions — now my sister, who makes Killer Jewish Apple Cakes can make me kiffles, too! What do I make? Reservations!!!!!
Nancy says
Regina, your comment made me smile. You have mentioned some of the most delectable foods ever created! Savor those delicious foods. (By the way, I would love if your sister would post her Jewish Apple Cake recipe. I have lots of apple cakes recipe, but nothing compares to a slice of Jewish Apple Cake I was given in college. I have never been able to trace down the recipe or find something on the internet that matches it.)
Kathi says
My grandmother, who was born in Austria when it was still one country with Hungary, made cookies like this, with all the fillings stated – also ones filled with pineapple. But we always called them “slap doughs” because you “slapped” each square piece of dough between the palms of your hands a couple of times before filling and folding into the diamond shap. Before baking, the folded side was brushed with egg and sugar was sprinkled over them. don’t know if there’s a difference between these and hers, but the cookie dough of these definitely looks thicker than what I remember. Anyone ever hear of this? Of course there is no recipe, but I think I might try this recipe incorporating her “slap” method.
Lynne Webb says
Hi Kathi,
I’ve never heard of the “slap” method of preparing this dough, but it sounds like the goal might be to get the dough a little thinner without further rolling. It’s such a tender dough that if it’s rolled too thin you risk tearing it when you pick up the corners to fold them over the filling. I’ll be interested in hearing how it works out for you if you try it.
Sharon Strasser says
I am looking for a receipe for Keffli Bars.I read that they are wonderful and a fast cookie bar for working women. Thanks
Lynne Webb says
Hello Sharon,
Wish I could help you with that recipe search, but I’ve never seen kiffles baked in bar form. If you find a recipe, please come back and let us know – I’d be really interested to try it.
Robin says
My daughter, who lives in Philadelphia, fell in love the Kiffles at her local Wegmans. She asked about going to get some for Christmas…
Buy cookies for Christmas?? That would be a last resort. So, I started looking online. This is the recipe I used.
Filled half with apricot and half with strawberry pastry filling. They are FANTASTIC!
Thank you so much for sharing the recipe. I know it will be a family favorite!
Carole says
We made a Slovakian version using sour cream, not cream cheese in the dough. Also, all cookies are brushed with whipped egg white before going into the oven.
Filling was the preferred cooked apricots, or walnuts (crushed and mixed with egg white and sugar), and lekvar (prune).
melissa says
I was wondering if i could roll the dough and cut into piece stack in parchment paper in the fridge over night then bake the next day? this would make the baking process easier on me.
Lynne Webb says
Hi Melissa,
You can certainly prepare the dough one day and roll and bake the next, but I’m not sure how advisable rolling and cutting a day in advance would be. It’s not something we’ve ever tried. The dough is so delicate I’d be afraid it would either become sticky and difficult to work with or the “foldover” wouldn’t stay sealed in baking. Next time we make them though, I’ll reserve a small amount of dough to give the process a try. You could be on to something, I’m just not sure.